The best pig killer

During the Chinese New Year, the countryside pays attention to killing pigs. I watched a video of killing pigs that day. It was horrible. Tie the pig's hoof, someone holds down the pig's ass, and a brave man takes a machete and cuts it at the pig's head. The pig's blood splashed, and the pig's head rolled aside, and the onlookers cheered.

To tell the truth, I'm afraid of starving to death when I go to the countryside.

The level of killing pigs there is definitely not high, it is definitely a professor level.

First of all, there is only one person who kills pigs, and no one needs help. The pig killer's tool has a white wax rod about two meters long, and the thinner one has a small hook the thickness of an index finger, and the hook head is very sharp. The hook is embedded in the gray rod, and the gray rod is tightly clamped by thick iron sheets, which is very strong. Followed by grinding flash, nearly two feet of pig-killing knife, special knife for shaving and pump.

The villagers drove the pigs to be slaughtered to the pigsty next to the village breeding farm. There is a large iron pot with a diameter of 1.5 meters, which can hold two buckets of water. The pot platform is built into a 30-degree slope and polished with cement.

Before killing the pig, the master filled the stove with hard wood and boiled the water in the big iron pot, which was close to the boiling point. Then the killing of pigs began.

I saw the butcher with a butcher knife in his mouth, jumped into the pigsty and whipped the fat pig with a white wax pole. The pig ran away, and the master held the pole with both hands and hooked it on the pig's chin. The small hook in front of the pole hooked the pig's chin hard, and the pig howled and backed away desperately. The master pulled his hand far away from the pig. This procedure takes about five to ten minutes to release the strength of the pig. Just when the master's hand was close to the pig's mouth, the master opened his right hand to hold the pig's handle and pulled up the pig's head. The pig knife went into the pig's heart five centimeters above the pig's front leg, and the blade more than a foot long basically went in.

Put a big pig iron basin in the pigsty, and the pig killer pulls the struggling pig to the iron basin, and the handle is next to the iron basin. At this time, the pig killer quickly pulled out the knife inserted in the pig's heart, and the pig's blood shot into the basin like an arrow. Within two or three minutes, the pig fell to the ground with a long howl, and its limbs twitched, alas.

At this time, the butcher master carried the dead pig into the pot, cut a small mouth at the hind leg of the dead pig, plugged in the pipe of the air pump and began to pump up the pig. Soon, the pig's body doubled, and the owner tied the air inlet tightly with a thin rope.

At this time, the water in the big iron pot has been boiled. The master poured boiling water on the part where the pig hair fell off with an iron ladle and scraped it off with a knife for scraping the pig hair.

Pig hair. It takes a pig up to 40 minutes from slaughter to molting, and it works alone. Killing pigs can kill more than a dozen pigs in one day.

How's it going? Is the pig killer in your hometown so powerful?